Anjali Dattani

Anjali Dattani

  • British seafood diners choose sustainability over price when eating seafood
  • 8 in 10 seafood diners (81%) want sustainability claims independently verified – with only 11% of diners saying that businesses contribute very well to protecting oceans
  • Plastic pollution and overfishing are the most concerning ocean issues

The Marine Stewardship Council has commissioned a study that reveals the habits of British seafood diners. The study found that diners choose sustainability over price when dining out, with safe to eat, taste, fresh, good for heath as priority factors.

Conducted by research agency GlobeScan, the survey also reveals seafood diners demand independent verification of sustainability claims - with 8 in 10 (81%) saying that brands’ claims about sustainability need to be clearly labelled by an independent organisation.

Concerns about overfishing come second only to plastic pollution, and 82% diners believe that people should be prepared to switch to another type of fish if it is more sustainable.


In a climate of low consumer trust in business and government, trust in the blue MSC label remains high at 70%. Over two-thirds (62%) of diners say ecolabels on fish and seafood raise trust and confidence in a brand.

While nearly all seafood diners (92%) purchase their seafood in supermarkets, nearly three-quarters (70%) purchase seafood in hotels, restaurants and bistros, and almost two-thirds (62%) of diners purchase fish from the fish and chip shop.

Sustainable dining

Over the past two years, the number of menus across Britain featuring certified MSC-labelled seafood jumped over 60%. This year Café Rouge and Wetherspoons have both launched MSC-certified sustainable seafood dishes on their menus, meaning over 900 new sites offer customers sustainable fish choices.

Across the foodservice sector, there are now nearly 3,000 pub and restaurant group sites using the MSC ecolabel on their menus. In addition, there are also 118 independent MSC-certified fish and chips shops.

“It’s clear that diners are placing increasing importance on seafood sustainability when making menu choices. Thanks to our restaurant and pub group partners’ commitment to offering certified sustainable seafood, it’s easier than ever for diners to enjoy their favourite fish dish safe in the knowledge that the seafood has been fished sustainably,” says Polly Hofmann, Commercial Manager, UK & Ireland.

GlobeScan's public opinion research shows that the proportion of people who believe their children and grandchildren will have a better quality of life than them has dropped. The MSC-commissioned research reflects this concern for the future, with 87% of seafood diners agreeing we need to protect fish so our children and grandchildren can enjoy seafood in the future.

Beyond Breakfast and Brunch, a new report from Délifrance, has revealed the UK’s hottest trends in breakfast and brunch, lifting the lid on what consumers really want when eating out of home.

The nation is now swinging towards breakfast and brunch as social occasions (40%), but is divided on whether indulgence (23%) or health (22%) is the main consideration when choosing what to eat.

Convenience drives 48% of those polled in deciding why to eat breakfast out of home, closely followed by 40% viewing it as a social activity, and 40% because it’s a luxury.

Stéphanie Brillouet, marketing director – Northern Europe & North America, Délifrance says: “In Britain, the breakfast market is worth £11.6 billion[1], and is predicted to grow 5% by 2019[2]. We’ve dug deeper into the trend, looking at what customers have come to expect from their breakfast and brunch out of the home, be it from a supermarket’s grab & go shelf, or a sit down brunch with friends.

“Our new report – Beyond Breakfast & Brunch – summarises the findings of our research, and shares consumer insights to help operators maximise their offer and capitalise on changing consumer expectations.”

Beyond Breakfast and Brunch includes the findings from a survey of 2,000 UK consumers and commentary from food anthropologist and writer Bee Farrell.

Bee Farrell says: “The role food, and specific meals, play in people’s lives, and how it changes over time has always been a really interesting area to explore. It can tell us a lot about society - from a food’s place in a family routine, to the types of food we typically eat, and how eating has developed into a social occasion. Breakfast and brunch are particularly exciting just now and Délifrance’s new report gives a snapshot of consumer behaviour today.”

The report was launched this week at a breakfast and brunch food tour in Brighton and is available upon request from This email address is being protected from spambots. You need JavaScript enabled to view it..


[1] Kantar Worldportal August 2018

[2] NPD data, November 2017


Walkers is set to launch the UK’s first nationwide recycling scheme for crisp packets. 

People will be encouraged to either drop off their packets at one of the hundreds of public access collection points that will be developed all around the country or alternatively post them for free directly to TerraCycle for recycling.

Once the packets have been collected they will be cleaned, shredded and turned into small plastic pellets which will then be converted into useful plastic items, such as benches and fence posts.

Under the scheme, developed in partnership with the recycling company TerraCycle, all crisp packets will be accepted.

The new recycling scheme will be up and running from December this year and full details of exactly how it will work and locations of the nationwide collection points will be announced nearer the time.

Walkers’ long-term ambition is to make all of its packaging 100% recyclable, compostable or biodegradable by 2025. It is focusing significant resource on developing the technology and infrastructure to make this happen.

Crisp packets are technically recyclable, the issue until now has been that they weren’t being separated or collected for recycling. Walkers’ investment is making this possible for the first time.

Ian Ellington, General Manager of PepsiCo UK said: “We share people’s concerns about the amount of plastic in our environment and are working on a number of both short and long-term solutions to reduce the impact of our packaging. Our new Walkers recycling initiative starts to tackle this issue right now by repurposing used crisp packets to create everyday items such as plant pots and benches. We hope people will embrace this idea and join us in ensuring crisp packets are recycled.”

“We’re determined to crack this in the long term and have a number of initiatives underway to create the right materials and environment for the crisp packets of the future.”

Laure Cucuron, General Manager, TerraCycle Europe: “We’re delighted to be working with Walkers to launch the UK’s first nationwide recycling scheme for crisp packets. We hope other snacks manufacturers will follow suit, by investing in new ways to reduce the amount of packaging that goes to landfill and incineration.”

TUCO are currently recruiting for two Business Development Managers to join our growing team. Reporting to the Head of Business Development, you will be responsible for growing spend through TUCO agreements and uptake of events. This is a new, and critical, role for TUCO and the individuals must be talented, enthusiastic and at ease communicating with senior members of staff within our membership.

The Business Development Managers will identify new internal, external key clients and business opportunities, building strong customer relations including attendance at roadshows and exhibitions, networking and familiarisation visits as required.

The role is home/field based and will require a significant amount of travel. The salary for this role is £31,660.23 per annum + bonus.

Benefits include:

- Great work-life balance, as the working week is 36.25 hours per week

- There are opportunities to develop close working relationships with stakeholders across the sector and within the organisation

- You will be empowered to take responsibility for your work

- Access to a work car

- Laptop and mobile phone

- Bright and spacious city centre office within walking distance of major train lines, bus and routes

- Cycle to Work

- Childcare Vouchers

- Travel Loans

- Generous Pension Scheme, up to 16% employer contribution

- Flexible Working

- Opportunity to work from home

- 25 days annual leave

- Paid sick and compassionate leave

- Enhanced maternity pay

- Paid volunteering leave

- Access to training and networking events

Interviews will be held Friday 16th November. To apply and for more information click here.

The chefs, owners and managers of businesses at the forefront of fixing up the food system were honoured at the Food Made Good Awards 2018, the Sustainable Restaurant Association’s industry leading accolades for businesses helping diners use the power of their appetites wisely.

A pizzeria using aluminium take-out boxes, a beach restauarnt leading a community-wide single-use plastic purge, one of the UK's largest pub chains going to war on food food waste, and a caterer increasing coffee sales by 20% while also directly supporting the farmers who grow it, are just some of the outstanding and replicable innovations recognised at the seventh Food Made Good Awards.

We are delighted that Jim Crouch of TUCO member University of Plymouth, picked up the award for Food Made Good Champion; awarded to the individual doing most to engage the industry on the key sustainability issues on the SRA’s online member community.

Poco Tapas Bar in Bristol where the connection between farm and fork grows ever closer, ways of keeping food on the plate and out of the bin are increasingly ingenious, and the menu’s celebration of veg and better meat continues apace, was named Food Made Good Business of the Year, repeating its success of 2016.

Two thirds of Poco's dishes celebrate vegetables while the meaty dishes feature less intensive species and cuts like muntjac deer and pig’s head terrine. There’s no such thing as waste in the Poco kitchen. If the kitchen has made full use of an ingredient then it’s passed to the bar, and vice versa. From fruit peels to pea skins, jams, juices, infusions and purees mean practically nothing ends up in the compost bin. Even the best in the business know there’s more to do though. When the team conducted a thorough review of everything they purchase, they discovered only two apparently unrecyclable items – sponges and pens. A home has been found for the old pens – sponges remain a challenge!

The Food Made Good Awards recognise restaurants and foodservice businesses whose accomplishments in the last year have driven progress in the industry and demonstrated that food can be made delicious, ethical and sustainable. The winners provide a tasty treasure trove of the best concepts proven to make a positive difference, providing diners with the inspiration to vote with their forks for a better food future, and operators winning ideas to use in their business.

Raymond Blanc, OBE, President of the SRA, said: “Year after year, chefs and restaurateurs continue to delight me with their winning submissions to The Food Made Good Awards, demonstrating how food can be a powerful force for good. Their greatest reward would be for consumers to eat in their dining rooms and for their colleagues across the industry to follow their lead.”

In the only publicly voted award, Dusty Knuckle Pizza in Cardiff won the hearts of delicious.magazine readers to claim the title of the People’s Favourite with its mix of tasty, locally sourced toppings delivered in a waste-busting aluminium box.

Seaside café ODE-truefood scooped the Reduce Reuse Recycle award, sponsored by Paper Round, for running a community-wide campaign to rid its village of the scourge of single-use plastic.

Caterer bartlett mitchell’s bespoke, premium coffee brand that’s sold more than half a million cups and helped transform the lives of the farmers who grow it, helped it to success in the Support Global Farmers category.

JD Wetherspoon won the Waste No Food award for its successful 2018 war on food waste which saw it tacking the issue from all angles; offering smaller portions of favourite dishes, feeding thousands of people with surplus via Fareshare and switching waste contractor to send unavoidable waste to anaerobic digestion.

bartlett mitchell founder Wendy Bartlett set out to satisfy customers’ demand for premium coffee while simultaneously ensuring a fair deal for the farmers growing it. In the two years since the caterer created Perkee, working with a cooperative of more than 600 farmers in Nicaragua, many of them women, they’ve provided them with a range health, education and business opportunities as well as increasing coffee sales by more than a fifth.

The Source Fish Responsibly award was won by Lussmanns Sustainable Fish and Grill where a five-year plan to overhaul its seafood menu now means diners can enjoy ten different dishes featuring eight species – 90% of which are Marine Stewardship Council certified. Cod cheeks, mackerel, crab, hake and bream are just some of the varieties on the menu.

Professor Tim Lang, founder of the Centre for Food Policy and the man without whom there would be no Food Standards Agency nor Sustain, no concept of food miles, as well as a much-diminished understanding of the connection between food, health and the environment, was named Raymond Blanc Sustainability Hero, sponsored by Open Blue Cobia.

Ethical water company Belu was named Food Made Good Supplier of the Year for its success in shifting hospitality businesses to a more sustainable water service with a cocktail of free filtration systems and better bottles.

The winners of the 17 Food Made Good Awards were revealed at a special ceremony at FEST Camden in London. Cinnamon Club, Poco Tapas Bar, OXO Tower Restaurant Bar and Brasserie, Jamie Oliver’s Fifteen, The Good Egg and Oystermen were among the restaurants  serving the 500 guests dishes created to follow the SRA’s recipe for a better food future – One Planet Plate.


A full list of winners is available here.

Friday, 28 September 2018 08:52

Brakes launch exclusive Greek Range

Brakes are delighted to be the first major UK foodservices distributor of the Megas Yeeros range. Megas Yeeros uses only fresh, high quality meat. Products are marinated with traditional Greek ingredients; extra virgin olive oil from Crete, rosemary and the highest quality herbs. 

Yeeros is a traditional Greek meal. The main component is the delicious meat which is made of stacked, whole muscle meat that is grilled vertically on a spit and rotates (Yeeros means rotate in Greek). Simply add carbohydrates and vegetables to make a delicious food offering.

  • The handmade chicken breast Souvlaki is seasoned with a tantalising mixture of herbs and spices to ensure maximum flavour and create the perfect bite.
  • The Bifteki is a kebab made of minced meat mixed with authentic Greek herb extracts and spices, filled with delicious Greek yellow cheese, giving a burst of flavour when eating – a great example of product innovation.
  • You can choose from either pork or chicken Yeeros, both equally delicious and a versatile filling for pitta, wraps, salads and pizza toppings.

Lisa Johnson, Sector Marketing Manager, Brakes says: “We are delighted to offer our customers across the UK this truly authentic Greek range. Brakes understand that students actively seek a genuine, international food offering and Megas Yeeros fits the bill perfectly.”

Karl Agar – Assistant Manager & Chef of 25 years at Teesside University says: “Great addition to our new Street Food concept, great quality and flavour which has helped us increase sales dramatically and create a new Student Customer base.”

Luke Atkinson – Food Development, Teesside University says: “Megas Yeeros has helped us provide Modern Street Food to a new wave of Students in a under-equipped Catering Outlet with convenience without lacking in flavour or authenticity.”

Please contact your Brakes representative for more details.


  • Businesses take the lead to drive down UK’s annual £20 billion food waste bill, equivalent to more than £300 per UK citizen.

  • All major retailers and 50% of larger food businesses to Target-Measure-Act and report on food waste by September 2019.

  • 87 organisations begin epic journey - taking a ‘farm to fork’ approach to commit to a ground-breaking Food Waste Reduction Roadmap to halve food waste. 

TUCO, along with the UK’s largest retailers, food producers, manufacturers, and hospitality and food service companies, have committed to ambitious milestones laid out in a new groundbreaking industry Food Waste Reduction Roadmap; developed with IGD and WRAP to further reduce the UK’s food waste problem. 

The Roadmap encompasses the entire supply chain from field to fork, and clearly shows the actions large businesses will take to address food waste both in their own operations, and by working to support their suppliers. It also sets out how these businesses can engage with consumers to help reduce their food waste.  

The Roadmap has the support of the UK’s largest food trade bodies, businesses across the supply chain and Defra, Welsh and Scottish Governments. Widespread adoption of Target, Measure, Act is vital to achieve national policy objectives and targets on food waste reduction, including Courtauld 2025 and the Sustainable Development Goal (SDG) 12.3.  

Today we announce 87 early adopters who are supporting the Food Waste Reduction Roadmap. By September 2019, the first major milestone on the Roadmap, the aim is to have fifty per cent of the UK’s largest 250 food businesses measuring, reporting and acting on food waste. With all 250 companies doing so by 2026. To make this happen, the Roadmap is published with a wide range of new resources to enable businesses to act consistently, and support work already underway by many companies through setting out a clear collaborative journey the whole industry can follow.  

Marcus Gover, CEO of WRAP, explains “Together, WRAP and IGD have mobilised industry leaders to create a bold sector-wide Roadmap, showing clearly what UK businesses must do. This Roadmap is hugely ambitious, and I’m delighted that the UK is the first country anywhere to set a nation-wide plan towards delivering its part in SDG 12.3. There are many businesses working hard already, but many more need to focus on food waste. If the food sector follows this Roadmap it will significantly accelerate work to achieving both Courtauld 2025, and SDG12.3 targets. And I urge other companies to adopt the principles laid out in the Roadmap and join the rest of the sector on this historic journey.” 

Joanne Denney-Finch, Chief Executive of IGD said “The Food Waste Reduction Roadmap presents a huge opportunity for every business within the UK food and grocery industry to provide reassurance for shoppers. UK shoppers see industry food waste at the top of their priorities and by working together with the total food chain, we’re delighted to have secured a world first, with the UK leading the way in this important area. As a result, I’m confident we will see continued momentum on this high profile initiative.” 

Marcus Gover will also launch The Food Waste Atlas in New York later today at the annual event of Champions 12.3; organised by the World Resources Institute (WRI). Atlas is the world’s first global reporting portal to allow the capture and reporting of global food loss and waste data in one place. Developed between WRAP and WRI**, Atlas allows companies and Governments to publish and compare their data with others, including businesses supporting the UK Roadmap.  

Businesses wishing to access the free resources and find out more about the using the Food Waste Reduction Roadmap should click here.  


Friday, 21 September 2018 13:21

Get ready for British Food Fortnight 2018

TUCO are delighted to once again be supporting British Food Fortnight, which runs from 22nd September to 7th October 2018. Held in the autumn at the same time as harvest festival, British Food Fortnight is the biggest annual, national celebration of British food and drink. 

There are plenty of ways for universities to take part. You can enhance your menus with British dishes or offer British food-themed promotions, with seasonal dishes, or you can use the fortnight to seek out new local suppliers. Any promotion of British Food Fortnight can be boosted by displaying POS material using the Union Jack flag. 
Elsewhere on campus, students can be encouraged to buy more British food with special farmers’ markets. 

Love British Food have also put together some tips for students, dubbed 'Cookery for the Clueless'. You can find these tips below. For more ideas and inspiration, visit - the website is full of hint and tips, as well as useful resources to celebrate British food this Autumn.


Cookery for the Clueless…

A student survival guide to whipping up healthy meals on a budget

These easy but practical tips have been put together by the Love British Food campaign for students who may be feeling daunted by the idea of picking up the pans at uni.

Learn together

A lot of students who have left home for the first time will be lacking skills in the cookery department. It is likely a lot of students will share a kitchen at uni so you can learn together and make cooking fun. No one expects the results to be gourmet, just aim for edible! Chances are you will pick up hacks from others anyway, and you might get to try a variety of dishes you might not usually cook for yourself. If in doubt, Google it!

Share the load

Just make sure everyone pitches in – shopping, prep, cooking, washing up and, of course, the cost. Agree to a cookery rota so the jobs are shared fairly and you don’t end up cooking for everyone each night. Also get into the habit of cleaning up after a meal. No one wants to be confronted with a dirty kitchen to work in when it’s their turn.

Build A Recipe Repertoire

If you are able to memorise a few basic recipes that doesn’t require much effort they will soon become your easy “go-to” dish after a hard day. For example, learn how to make a pasta sauce, an omelette, a curry and a soup and they’ll make it easy for you to recreate when you’re tired and feeling uninspired to make anything else.

Be creative

Once you have built a repertoire of favourites meals try to adapt them so that you don’t get bored eating the same thing every week. Experiment with slightly different ingredients to create something new - for example make fajitas one night using stir-fried spicy chicken, onions and peppers and pile into flour tortillas. Then another time make the same but pour pasta sauce over the rolled-up tortillas, grate over cheddar and bake in the oven to make tasty enchiladas.

Don’t waste money

Be savvy about shopping for multi-buys, discounted fresh produce before the store closes and also save up reward points. Local Co-op stores can be found on many campuses. Also look specifically for local produce as buying British is often cheaper than imported food and it also supports our British farmers and producers. Reassuringly Co-op only sources fresh British meat plus offers 10% off to students with an NUS card.

Remember not to waste money on expensive kitchen gadgets and tableware. You’ll probably find you don’t use them much, they take up essential storage space and also you will be moving again in a year or two anyway.


In time for the start of the busy student social season, Jägermeister UK has unveiled sales figures which buck the category decline trend and show just how strong the spirit’s sales potential is for the on- and off-trade.

In 2016–17, there were 2.32 million students studying at UK higher education institutions – and stats from Millward Brown demonstrate that students still go out more than almost any other demographic and often start their night with pre-drinks at home.

Key stats:

  • Over half of all student consumers surveyed stated that they enjoy an alcoholic drink at least once a week, with 35% drinking 3-4 times a week
  • On average, each student consumed 14 shots in Freshers’ Week
  • 1.8 shots of Jägermeister are sold every minute of every day in the UK
  • Herbal liqueurs make up 56% of all shots sold in NUS, with shots worth £1.5m every year
  • Jägermeister is still the shot of choice for students, with the German herbal liqueur making up 31% of all shots sold in NUS


  • 63% of respondents claimed spirits were one of their top two favourite drinks for a night out, and for students in particular
  • Jägermeister is the third biggest spirit in the UK on-trade, demonstrating strong positive growth and outperforming total spirits
  • Jägermeister is bought in the majority of rounds containing at least three shots


  • Two thirds of students say that spirits are their favourite type of drink to consume on a night out, especially when getting the party started at home before heading to late night venues


Nicole Goodwin, Jägermeister Marketing Director, comments:

“Jägermeister is a brand that students trust to get the party started on a night out, both at home and venue with a range of consumption serves – from ice cold shots to innovative cocktails.

“Despite general category decline, Jägermeister continues to be at the forefront of students’ drinking choices. Synonymous with group celebrations like Freshers’ Week, the brand represents a great opportunity for retailers and licensees to drive incremental sales.”

The award-winning TUCO Academy has collaborated with London South Bank University (LSBU) School of Law and Social Sciences to deliver a master’s degree in Hospitality Leadership in Universities and the Public Sector. Applications are now open, and bursary placements will also be available.

The course, commencing in January 2019, consists of six modules including; leadership, strategy, marketing, product development, sustainable operations and a bespoke comparative study field trip. The Dissertation can be carried out as a work-based project. TUCO Academy will offer access to resources, such as its commissioned research and mentoring to members whilst on the course. The lead academics will be Professor Duncan Taylor and Dr Edward Isaacs.

More information can be found on the LSBU website, which also includes details on how to apply.

TUCO and LSBU will also be holding a taster session from 1-4pm on Friday 19th October at LSBU. TUCO and LSBU teams will be on hand to give prospective applicants the chance to ask questions about the course, receive guidance on the application process, and discuss any opportunities for bursary placements and additional support. To book onto this session please contact This email address is being protected from spambots. You need JavaScript enabled to view it.. Spaces are limited and will be filled on a first-come-first-served basis.

Mike Haslin, CEO of TUCO, comments: “This master’s degree is an excellent opportunity to further growth and development within such a unique field. Our team have worked closely with LSBU on the content and course rationale to ensure that it meets the needs of aspiring directors and senior managers. We will also continue to support students for the duration of the course.”



Advertising Opportunities: Dan Hillman

t: 0345 500 6008 e:

TUCO Magazine Editor: Morag Wilson

t: 01474 520 267 e:

Contact Us

The University Caterers Organisation Ltd

3rd Floor, National House

St Ann Street, Manchester

M2 7LE

t: 0161 713 3420 e: